Strawberry Shortcakes with Vanilla Maple Coconut

8 25 2017
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 1
Strawberry Shortcakes with Vanilla Maple Coconut
Health Rating


80 ml Coconut oil
3 tbsp Honey
4 tbsp Coconut flour
1/2 tsp Baking powder
1 pinch Salt
1 medium egg Egg
300 gm Strawberries
1 cup Pecans (finely ground)


Pulse pecans into a fine texture in a food processor.

Add coconut flour, salt and baking powder to the processor and blend.

Add coconut oil, egg and honey to food processor and blend well.

Line the bottom of a loaf tin with baking paper and grease the sides with coconut oil or butter.

Bake @ 180 for 15 minutes

Let cool for 5 minutes, then gently remove the cake.

Cut into desired serving size.

Top each piece with sliced strawberries.

Serve immediately with Vanilla Maple Coconut Cream.

Nutrition Facts

Per Portion

Calories 2017
Calories from fat 1549
Calories from saturated fat 763
Total Fat 172 g
Saturated Fat 85 g
Trans Fat 0.2 g
Polyunsaturated Fat 26.1 g
Monounsaturated Fat 51 g
Cholesterol 170 mg
Sodium 476 mg
Potassium 1114 mg
Total Carbohydrate 98 g
Dietary Fiber 21.0 g
Sugars 74 g
Protein 19.2 g

Dietary servings

Per Portion

Fruit 3.4
Meat Alternative 4.1

Energy sources

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